BLOOD ORANGE UPSIDE-DOWN
RECIPE TYPE
Desserts and Baked Goods
SERVES
12
Prep: 20 min
Bake: 50 min
Ingredients
1/4 cup Longo’s Country Churned Unsalted Butter, melted
1/2 cup packed light brown sugar
3 blood oranges, very thinly sliced
Cake:
2 1/2 cups Longo’s Organic Unbleached All Purpose Flour
1 tsp each baking powder and baking soda
1/2 tsp salt
3/4 cup Longo’s Country Churned Unsalted Butter, softened
3/4 cup granulated sugar
2 large Longo’s Enriched Coop Eggs, room temperature
1 tsp vanilla
1 tsp finely grated fresh blood orange zest
2 tbsp freshly squeezed blood orange juice
1 1/2 cups buttermilk, room temperature
Directions
Pour melted butter into 10-inch cake pan or springform pan and brush up the sides to coat. Scatter brown sugar into bottom. In concentric circles, arrange orange slices overtop; set aside.
Cake: Whisk together flour, baking powder, baking soda and salt; set aside.
Beat together butter and sugar until light and fluffy. One at a time, beat in eggs, beating well after each addition. Beat in vanilla, orange zest and orange juice. Using a wooden spoon, alternately stir in flour mixture and buttermilk, making three additions of flour mixture and two of buttermilk.
Spread batter over oranges. Bake in centre of preheated 350°F oven for about 50 minutes or until cake is golden and cake tester inserted in centre comes out clean. Cool on rack for 5 minutes. Invert cake onto serving platter; let cool completely.
NUTRITIONAL INFORMATION
Per serving: 360 calories
Protein 5g | Fibre 4g |
Fat 18g | Sugar 24g |
Carbs 49g | Sodium 270mg |
